Sudanese Scrambled Eggs with Pastrami

By Omer Eltigani (Sudanese Kitchen)
February 11, 2017
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Sudanese Scrambled Eggs with Pastrami

Author Notes: Hints:
Don't overseason the eggs with salt as there is plenty of salt in the pastrami. Serve with a soft cheese spread. Garnish with mixed herbs, thyme, or paprika . You can add 2 tablespoons of milk into the eggs.
Omer Eltigani (Sudanese Kitchen)

Serves: 2 to 3

  • 1 to 2 tomatoes, chopped into small pieces
  • 2 to 3 pastrami slices, torn into medium-sized pieces
  • 4 to 5 eggs, lightly beaten and seasoned with salt and pepper
  • 4 to 6 pieces of flatbread
  1. In a large oiled frying pan on medium heat, add 1 to 2 tomatoes chopped into small pieces.
  2. Turn the tomato pieces in the oil for 2 to 3 minutes until they cook slightly and turn a deeper shade of red.
  3. Add 4 to 6 medium-sized pieces of sliced pastrami and turn in the cooked tomato for 1 to 2 minutes.
  4. Add the seasoned scrambled eggs and cook for 2 to 4 minutes, to the desired texture.
  5. Serve with warmed flatbread and eat by hand.

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